Bread Science: the Chemistry and Craft of Making Bread (August, 2006)
Bread Science is a practical guide to bread-making that explores both the steps of the process (such as mixing dough, using preferments and sourdough starter, shaping, and baking) and the science behind it. The science is presented in detail but in language suitable for non-scientists. With over 250 photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun. This book is a complement to any bread recipe book and a must for the home baker.
“A number of excellent bread books have been published in recent years that offer bits and pieces of the science that underlies the craft, but none that focus specifically on that science. Emily Buehler has brought bread science and technique together for us in an easy to comprehend manual, based on her work and study at one of America’s finest artisan bakeries. This book will be an important addition to every bread lover’s library, whether professional or serious home baker.” —Peter Reinhart, author, The Bread Baker’s Apprentice
Somewhere and Nowhere (April, 2017)
It’s the adventure of Wild, the contemplation of Zen and the Art of Motorcycle Maintenance, and the neuroses of Eat, Pray, Love, all on a shoestring budget… and bicycles.
-Worry doesn’t help.
-Just wait and see.
-Let go of the trip you thought you’d be on.
-Balance self-improvement with self-acceptance.
When Emily and Mary head west from Cape May, New Jersey, Emily imagines the peace she’ll find bicycling across the open spaces of America. With nothing to do all day but ride her bike, life will be simpler… or will it?